Stuff chicken breasts with a savory mixture of couscous, tomato, olive and feta cheese for an elegant, Mediterranean-style meal that’s fit for company.
When it's cooked, couscous is fluffy but still chewy and firm. It's great for a simple side, an easy salad, or even stuffed in vegetables. In this Mediterranean-inspired chicken dish, create a mixture of couscous, feta cheese, kalamata olives, fresh herbs, and minced garlic. This combination would be delicious on its own, but go one more step and stuff it into chicken breasts for an easy 45-minute entrée fit for a special occasion. If you have leftover quinoa, bulgur, or farro, you can use them instead of the couscous. As a bonus, they're whole grain where couscous isn't. Serve with fresh sautéed green beans, pan-roasted broccolini, or blanched asparagus spears.
1/3 cup fat-free, lower-sodium chicken broth
1/4 cup uncooked couscous
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons chopped plum tomato
2 tablespoons kalamata olives, chopped
2 tablespoons crumbled feta cheese
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh parsley
1 teaspoon grated lemon rind
1 minced garlic clove
4 (6-ounce) skinless, boneless chicken breast halves
How to Make It
Bring broth to a boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand 4 minutes. Place couscous in a small bowl; fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic); toss.
Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Preheat oven to 400°.
Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over. Bake at 400° for 5 minutes or until chicken is done.
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